Ingredients

• 1 tablespoon olive oil
• 1/2 onion, cut into noodle shapes
• 3 cloves garlic, crushed
• 4 Mexican squash, cut into noodle shapes
• 1 (11 ounce) can Mexican-style corn (such as Green Giant® Mexicorn®), drained
• 4 ounces Neufchatel cheese, softened
• 1 (4 ounce) can fire-roasted diced green chile peppers
• 1/4 cup milk

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Instructions

1. Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
2. Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
3. Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.